Homemade Hotpot by @fitgreenmind

≈ 50 min

3 servings

🧅

1

Onion

🫚

15 g

Ginger

🧄

3 cloves

Garlic

💧

500 ml

Water

🥣

30 ml

Miso paste

🥢

30 ml

Soy sauce

🍬

25 g

Sugar

🌶️

5 ml

Gochujang

🍋

15 ml

Lime juice

🍜

240 g

Noodles

🍘

230 g

Rice cakes

🥬

300 g

Pak choi

🥬

250 g

Cabbage

🍄

200 g

Mushrooms

🫘

200 g

Fried tofu

🫘

400 g

Firm tofu

🫘

200 g

Bean curd

🫘

45 ml

Hoisin sauce

🥜

45 ml

Peanut sauce

🌶️

45 ml

Chili oil

  1. Chop
    • onion
    • fresh ginger
    • garlic

    Finely chop the onion, ginger, and 3 garlic cloves.

  2. Heat
    • cooking oil

    Heat 1 tbsp cooking oil in the hotpot over the induction cooktop.

  3. Sauté
    • onion
    • fresh ginger
    • garlic

    Sauté the chopped onion, ginger, and garlic for 2 to 3 minutes until fragrant.

  4. Pour
    • water

    Pour 500 ml water into the hotpot.

  5. Stir
    • miso paste
    • soy sauce
    • sugar

    Stir in 2 tbsp miso paste, 2 tbsp soy sauce, 2 tbsp sugar, and 1 tbsp lime juice.

  6. Add
    • gochujang

    Add 1 tsp gochujang if using, then bring the broth to a gentle simmer.

  7. Slice
    • pak choi
    • mushrooms
    • Fried tofu

    Slice the pak choi, cabbage, mushrooms, fried tofu, firm tofu, and bean curd into bite-size pieces.

  8. Arrange
    • noodles
    • rice cakes
    • pak choi

    Arrange the noodles, rice cakes, vegetables, mushrooms, and tofu varieties on separate serving plates around the hotpot.

  9. Place

    Place the simmering hotpot in the center of the table on the induction cooktop.

  10. Serve
    • hoisin sauce
    • peanut sauce
    • chili oil

    Serve hoisin sauce, peanut sauce, and chili oil in small dipping bowls.

  11. Cook
    • noodles
    • rice cakes
    • pak choi

    Cook the noodles, rice cakes, vegetables, mushrooms, and tofu in the simmering broth until tender, then dip and enjoy.

Homemade Hotpot by @fitgreenmind

≈ 50 min

3 servings

🧅

1

Onion

🫚

15 g

Ginger

🧄

3 cloves

Garlic

💧

500 ml

Water

🥣

30 ml

Miso paste

🥢

30 ml

Soy sauce

🍬

25 g

Sugar

🌶️

5 ml

Gochujang

🍋

15 ml

Lime juice

🍜

240 g

Noodles

🍘

230 g

Rice cakes

🥬

300 g

Pak choi

🥬

250 g

Cabbage

🍄

200 g

Mushrooms

🫘

200 g

Fried tofu

🫘

400 g

Firm tofu

🫘

200 g

Bean curd

🫘

45 ml

Hoisin sauce

🥜

45 ml

Peanut sauce

🌶️

45 ml

Chili oil

Preparation Steps

  1. Step 1/11

    Finely chop the onion, ginger, and 3 garlic cloves.

    🧅onion
    🫚fresh ginger
    🧄garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Heat 1 tbsp cooking oil in the hotpot over the induction cooktop.

    🫗cooking oil
    🥄measuring spoons

  3. Step 3/11

    Sauté the chopped onion, ginger, and garlic for 2 to 3 minutes until fragrant.

    🧅onion
    🫚fresh ginger
    🧄garlic
    🥄wooden spoon

  4. Step 4/11

    Pour 500 ml water into the hotpot.

    💧water
    🥄measuring cups

  5. Step 5/11

    Stir in 2 tbsp miso paste, 2 tbsp soy sauce, 2 tbsp sugar, and 1 tbsp lime juice.

    🥣miso paste
    🥢soy sauce
    🍬sugar
    🍋lime juice
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/11

    Add 1 tsp gochujang if using, then bring the broth to a gentle simmer.

    🌶️gochujang
    🥄measuring spoons
    🥄wooden spoon

  7. Step 7/11

    Slice the pak choi, cabbage, mushrooms, fried tofu, firm tofu, and bean curd into bite-size pieces.

    🥬pak choi
    🥬cabbage
    🍄mushrooms
    🫘fried tofu
    🫘firm tofu
    🫘bean curd
    🔪chef's knife
    🪵cutting board

  8. Step 8/11

    Arrange the noodles, rice cakes, vegetables, mushrooms, and tofu varieties on separate serving plates around the hotpot.

    🍜noodles
    🍘rice cakes
    🥬pak choi
    🥬cabbage
    🍄mushrooms
    🫘fried tofu
    🫘firm tofu
    🫘bean curd
    🥣serving bowls

  9. Step 9/11

    Place the simmering hotpot in the center of the table on the induction cooktop.

    🥄ladle

  10. Step 10/11

    Serve hoisin sauce, peanut sauce, and chili oil in small dipping bowls.

    🫘hoisin sauce
    🥜peanut sauce
    🌶️chili oil
    🥣small dipping bowls

  11. Step 11/11

    Cook the noodles, rice cakes, vegetables, mushrooms, and tofu in the simmering broth until tender, then dip and enjoy.

    🍜noodles
    🍘rice cakes
    🥬pak choi
    🥬cabbage
    🍄mushrooms
    🫘fried tofu
    🫘firm tofu
    🫘bean curd
    🫘hoisin sauce
    🥜peanut sauce
    🌶️chili oil
    🥢chopsticks
    🥄ladle
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Liquids, Condiments, Fermented Foods, Sweeteners, Fruit, Grains, Noodles, Fungi, Plant Protein, Soy Products, Nuts, Oils

Ingredients

Onion, Ginger, Garlic, Water, Miso paste, Soy sauce, Sugar, Gochujang, Lime juice, Noodles, Rice cakes, Pak choi, Cabbage, Mushrooms, Fried tofu, Firm tofu, Bean curd, Hoisin sauce, Peanut sauce, Chili oil

Notes

Ginger (a thumbsize piece), Gochujang (optional), Lime juice (or vinegar), Noodles (3 servings of noodles), Hoisin sauce (for dipping), Peanut sauce (for dipping), Chili oil (for dipping)

Allergens

Soy, Gluten, Peanuts

Dietetics

Dietary regimen

to inform

Calories

720 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 98g, Fat: 25g, Fiber: 10g, Sugars: 21g

Nutritional Information

Minerals

Sodium: 2350mg, Potassium: 950mg, Iron: 6mg, Calcium: 480mg

Vitamins

Vitamin C: 55mg, Vitamin K: 130mcg, Folate: 180mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

15 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, ladle, serving bowls, chopsticks, small dipping bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

New Year's Eve, Dinner Party, Get-Together, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian, Korean, Chinese

Geographic

to inform

Various

Aspect

Texture

Brothy, Chewy, Tender, Crisp, Silky

Flavors

Savory, Umami, Sweet, Tangy, Spicy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep the broth and cooked ingredients covered,Discard leftovers left out longer than 2 hours), fridge : 3 days (Cool leftovers within 2 hours,Store broth and solid ingredients separately in airtight containers,Reheat broth to a full simmer before serving), freezer : 2 months (Freeze broth separately in an airtight freezer-safe container,Do not freeze cooked noodles or delicate leafy vegetables for best texture,Thaw in the refrigerator before reheating)